Tofu And Spinach Kolhapuri Bowl Recipe

About this recipe

A flavorful Kolhapuri-inspired bowl combining protein-packed tofu with nutrient-rich spinach in a spicy, aromatic sauce served over fluffy basmati rice.

Ingredients

• 100 g Pasteurised Butter
• 28 ml Vanilla Essence
• 6 pcs White Eggs
• 500 g Maltova Health Drink - Choco Caramel
• 100 g Cooking Soda
• 1 l Homogenised Toned Milk
• 50 g Cocoa Powder
• 100 g Baking Powder
• 500 G Sugar
• - Fresh Tofu
• 250 g Spinach
• 1 kg Basmati Rice
• 500 g Onion
• - Tomato Ketchup
• 100 G Kolhapuri Masala
• 100 g Garlic
• loose Ginger
• 200 ml Coconut Milk
• 200 ml Mustard Oil
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Salt
• 1pc Watermelon
• 100 g Coriander Leaves

Instructions

1. 1. Rinse basmati rice and cook it in 300 ml of water until fluffy.
2. 2. Heat oil in a pan and add cumin seeds; sauté until aromatic.
3. 3. Add finely chopped onions, garlic, and ginger; cook until golden brown.
4. 4. Stir in diced tomatoes and Kolhapuri masala; cook until the oil separates.
5. 5. Add chopped spinach and cook for 3-4 minutes until wilted.
6. 6. Cut tofu into cubes and gently mix into the spinach-tomato mixture.
7. 7. Pour in coconut milk, turmeric powder, and water; simmer for 5 minutes.
8. 8. Season with salt and garnish with freshly chopped coriander leaves.
9. 9. Serve the tofu-spinach mixture over the cooked rice for a complete meal.